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Bowl of clear tempeh soup with rice

Sayur Bening Tempe (Tegal-Style Clear Tempeh Soup)

An incredibly comforting, oil-free clear soup originating from Tegal, Central Java. This minimalist, budget-friendly dish highlights the nutty, earthy flavor of Indonesian tempeh, infused with an aromatic broth of galangal, shallots, and subtle Indonesian bay leaf. It perfectly balances savory umami with the gentle sweetness typical of Central Javanese cuisine.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 Servings
Course: Side Dish, Soup
Cuisine: Central Java, Indonesian
Calories: 110
Ingredients Equipment Method

Ingredients
  

  • 350 grams approx. 12 oz plain tempeh, cut into bite-sized cubes (about 1-inch thick)
  • 5 small shallots peeled and finely sliced
  • 2 large red chilies sliced diagonally (seeds removed if you prefer zero heat)
  • 2 cm approx. 1 inch piece of fresh galangal (lengkuas), peeled and bruised/smashed with the flat side of a knife
  • 1 Indonesian bay leaf daun salam
  • 1 tablespoon fine sea salt adjust down to 1/2 tablespoon for low-sodium diets
  • 1 tablespoon granulated sugar adjust down to 1/2 tablespoon for less sweetness
  • 1,150 ml approx. 4 ¾ cups fresh water

Equipment

  • A medium-sized soup pot or Dutch oven.
  • A sharp knife and a cutting board.

Instruction
 

  1. Prepare the Aromatics:
    Begin by prepping all your ingredients. Slice the shallots as thinly as possible to ensure they release their maximum flavor into the water. Slice the red chilies diagonally for an elegant presentation. Take your piece of peeled galangal and smash it firmly with the back of a heavy knife or a pestle; it should be bruised and slightly split open, but still in one piece so it can be easily removed later.
  2. Build the Aromatic Broth:
    Place your soup pot on the stove over high heat and pour in the 1,150 ml of water. Immediately add the sliced shallots, the diagonally cut red chilies, the bruised galangal, and the daun salam (bay leaf). Bring the water to a rolling boil.
    Once the water is boiling, lower the heat slightly to medium. Let the broth simmer vigorously for about 3 to 5 minutes. This step is crucial; you want to see the water take on a very slight tint and smell the fragrance of the shallots and galangal filling your kitchen before you add the tempeh.
  3. Cook the Tempeh:
    Carefully drop the cubed tempeh into the boiling aromatic broth. Add the 1 tablespoon of salt and the 1 tablespoon of sugar. Stir gently to ensure the salt and sugar dissolve completely into the liquid.
  4. Simmer to Perfection:
    Allow the soup to return to a gentle boil, then lower the heat to medium-low. Let it simmer uncovered for 10 to 15 minutes. During this time, the tempeh will absorb the savory-sweet broth, and the slightly sharp, raw edge of the fermented soybeans will mellow out into a rich, nutty flavor.
  5. Taste and Serve:
    Taste the clear broth. It should be deeply savory from the shallots, lightly earthy, and feature a gentle, pleasant sweetness. Adjust the salt or sugar if necessary to suit your palate. Turn off the heat.
    Ladle the hot soup into bowls, ensuring each serving gets a generous amount of tempeh cubes and a few slices of the red chili for color. Serve immediately by ladling the broth and tempeh over a plate of warm steamed rice.